This is an elegant side dish for anyone who loves onions. The onions are tender and full of flavor.

Author: Maureen Shaw

Recipe type: Vegetable

Cuisine: French

Serves: 4

Ingredients

4 large sweet onions (Vidalia or Walla Walla Sweet if you can get them, otherwise any 4 large onions of the same size will do fine)

4 tablespoons butter

½ clove garlic, crushed

1 teaspoon salt

½ teaspoon pepper

2 tablespoons plain flour

2 tablespoons white wine

⅓ cup chicken stock (may need a touch more)

1 teaspoon mixed dry herbs

1 tablespoon cream

⅛ cup Panko bread crumbs

Dusting of Paprika

Instructions

Preheat the oven to 200°C/400°F.

Chop both ends of each onion, then peel away the outer skin and place the them in a covered casserole dish. Add just a little water on the bottom of the dish to create some steam and microwave for 5 minutes. The onion should be soft but not overcooked. Leave covered for 2 minutes.

Uncover and let cool until you can handle the onions.

Remove the inner core of the onions. You can use a knife or get it out by putting a fork in the center and twirling the core out. Remove the cores to a cutting board.

Roughly chop the inner layers of the onion into small pieces.

Melt the butter in a skillet over medium heat.

Add the chopped onion and garlic and sauté in the butter for 3 minutes.

Add salt and pepper, then sprinkle the flour evenly over the onions and stir with a spatula to combine. (if your stock is salty, reduce the amount of salt)